Skip to content
SUMMER MELON & PROSCIUTTO
SUMMER MELON & PROSCIUTTO
Category
TOMATO
Servings
4
Prep Time
30 minutes
1 melon
10 slices of Prosciutto di Parma in chiffonade
1 bunch of cherry tomatoes
2 cloves garlic
1 sprig of rosemary
a few sprigs of basil
olive oil
Salt and pepper
Grated parmesan
Grated Pecorino
Ingredients
-
MELON
$19.99 -
PROSCIUTTO DI PARMA
$12.99 -
BASIL
$3.79 -
PARMESAN
-
PECORINO
-
OLIVE OIL BASIL
$15.99 -
BAGUETTE
$3.99 -
HEIRLOOM TOMATOES
Directions
Two hours before or the day before, prepare your bread croutons, browning them in a hot pan with a drizzle of olive oil. They must be finely cut in golden brown. Remove to a salad bowl in which you will have put a clove of raw garlic cut into thin strips and a sprig of rosemary to flavor everything.
Cut the tomatoes in 4 and remove the seeds. Cut the wedges into small cubes. Cut both ends of the melon, then lift the skin all around. There should be no green skin left, only the orange flesh of the melon. Finally, cut in half and remove the seeds inside. Finely cut the slices.
Place a circle of parchment paper in the bottom of your small diameter mold. Place the melon slices all around, overlapping them. Put two layers of slices then drizzle with 2 tablespoons of basil oil, over the entire surface.
Take the bowl with the diced cherry tomatoes. Generously grate parmesan, add 1/2 crushed garlic clove, salt and pepper, mix well.
You should have a hollow in the center of the mold. Place your diced tomatoes in the middle. Continue to fill the mold with the melon, pressing down firmly. Drizzle with 2 tablespoons of basil oil over the entire surface.
Place all around your golden croutons. They must overlap. Take a presentation plate, place it above the mold to turn it over as you would to turn an omelet.
Remove your piece of parchment paper. Grate a little Pecorino cheese on top, or Parmesan cheese. Place in rosettes, the thin slices of San Danielle ham, over the entire surface. Reserve in the fridge. Just before serving, drizzle with basil oil and garnish with a few basil tops.
Leave a comment